{"product_id":"handbook-of-meat-processing-isbn-9780813821825","title":"Handbook of Meat Processing","description":"This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book.  \u003cp\u003eCoverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation.\u003c\/p\u003e \u003cp\u003ePart two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends.\u003c\/p\u003e \u003cp\u003ePart three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance.\u003c\/p\u003e \u003cp\u003eThis book is an invaluable resource for all meat scientists, meat processors, R\u0026amp;D professionals and product developers.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eKey features:\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eUnparalleled international expertise of editor and contributing authors\u003c\/li\u003e \u003cli\u003eAddresses the state of the art of manufacturing the most important meat products\u003c\/li\u003e \u003cli\u003eSpecial focus on approaches to control the safety and quality of processed meats\u003c\/li\u003e \u003cli\u003eExtensive coverage of production technologies, sanitation, packaging and sensory evaluation\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eList of Contributors xi\u003c\/p\u003e \u003cp\u003eAbout the Editor xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I. Technologies 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1. Chemistry and Biochemistry of Meat 5\u003cbr\u003e\u003ci\u003eElisabeth Huff-Lonergan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2. Technological Quality of Meat for Processing 25\u003cbr\u003e\u003ci\u003eSusan Brewer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3. Meat Decontamination 43\u003cbr\u003e\u003ci\u003ePanagiotis N. Skandamis, George-John E. Nychas, and John N. Sofos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4. Aging\/Tenderization Mechanisms 87\u003cbr\u003e\u003ci\u003eBrian C. Bowker, Janet S. Eastridge, Ernie W. Paroczay, Janice A. Callahan, and Morse B. Solomon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5. Freezing\/Thawing 105\u003cbr\u003e\u003ci\u003eChristian James and Stephen J. James\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6. Curing 125\u003cbr\u003e\u003ci\u003eKarl O. Honikel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7. Emulsification 143\u003cbr\u003e\u003ci\u003eIrene Allais\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8. Thermal Processing 169\u003cbr\u003e\u003ci\u003eJane Ann Boles\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9. Fermentation: Microbiology and Biochemistry 185\u003cbr\u003e\u003ci\u003eSpiros Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, and George-John E. Nychas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10. Starter Cultures for Meat Fermentation 199\u003cbr\u003e\u003ci\u003ePier Sandro Cocconcelli and Cecilia Fontana\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11. Drying 219\u003cbr\u003e\u003ci\u003eEndre Zukál and Kálmán Incze\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12. Smoking 231\u003cbr\u003e\u003ci\u003eZdzisław E. Sikorski and Edward Kolakowski\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13. Meat Packaging 247\u003cbr\u003e\u003ci\u003eMaurice G. O’Sullivan and Joseph P. Kerry\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14. Novel Technologies for Microbial Spoilage Prevention 263\u003cbr\u003e\u003ci\u003eOleksandr Tokarskyy and Douglas L. Marshall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15. Plant Cleaning and Sanitation 287\u003cbr\u003e\u003ci\u003eStefania Quintavalla\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II. Products 299\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16. Cooked Ham 301\u003cbr\u003e\u003ci\u003eFidel Toldrá, Leticia Mora, and Mónica Flores\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17. Cooked Sausages 313\u003cbr\u003e\u003ci\u003eEero Puolanne\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18. Bacon 327\u003cbr\u003e\u003ci\u003ePeter R. Sheard\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19. Canned Products and Pâté 337\u003cbr\u003e\u003ci\u003eIsabel Guerrero Legarreta\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20. Dry-Cured Ham 351\u003cbr\u003e\u003ci\u003eFidel Toldrá and M. Concepción Aristoy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21. Mold-Ripened Sausages 363\u003cbr\u003e\u003ci\u003eKálmán Incze\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22. Semidry and Dry Fermented Sausages 379\u003cbr\u003e\u003ci\u003eGraciela Vignolo, Cecilia Fontana, and Silvina Fadda\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23. Restructured Whole-Tissue Meats 399\u003cbr\u003e\u003ci\u003eMustafa M. Farouk\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24. Functional Meat Products 423\u003cbr\u003e\u003ci\u003eKeizo Arihara and Motoko Ohata\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III. Controls 441\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e25. Physical Sensors for Quality Control during Processing 443\u003cbr\u003e\u003ci\u003eMarta Castro-Giráldez, Pedro José Fito, Fidel Toldrá, and Pedro Fito\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26. Sensory Evaluation of Meat Products 457\u003cbr\u003e\u003ci\u003eGeoffrey R. Nute\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27. Detection of Chemical Hazards 469\u003cbr\u003e\u003ci\u003eMilagro Reig and Fidel Toldrá\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28. Microbial Hazards in Foods: Food-Borne Infections and Intoxications 481\u003cbr\u003e\u003ci\u003eDaniel Y. C. Fung\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29. Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR 501\u003cbr\u003e\u003ci\u003eMarta Hernández, Alejandro Ferrando, and David Rodríguez-Lázaro\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30. HACCP: Hazard Analysis Critical Control Point 519\u003cbr\u003e\u003ci\u003eMaria João Fraqueza and António Salvador Barreto\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31. Quality Assurance 547\u003cbr\u003e\u003ci\u003eFriedrich-Karl Lücke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 561\u003c\/p\u003e \u003cb\u003eFidel Toldrá\u003c\/b\u003e, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and\/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including \u003ci\u003eHandbook of Fermented Meat and Poultry\u003c\/i\u003e, \u003ci\u003eAdvances in Food Diagnostics\u003c\/i\u003e and \u003ci\u003eDry-cured Meat Products\u003c\/i\u003e.  Processed meats constitute important foods in western societies, but relatively few books cover this field. The \u003ci\u003eHandbook of Meat Processing\u003c\/i\u003e comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert, Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book.  \u003cp\u003eCoverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation.\u003c\/p\u003e \u003cp\u003ePart two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends.\u003c\/p\u003e \u003cp\u003ePart three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. Meat scientists, meat processors, R\u0026amp;D professionals and product developers alike will find the \u003ci\u003eHandbook of Meat Processing\u003c\/i\u003e an invaluable and contemporary resource.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eUnparalleled international expertise of editor and contributing authors\u003c\/li\u003e \u003cli\u003eAddresses the state of the art of manufacturing the most important meat products\u003c\/li\u003e \u003cli\u003eSpecial focus on approaches to control the safety and quality of processed meats\u003c\/li\u003e \u003cli\u003eExtensive coverage of production technologies, sanitation, packaging and sensory evaluation\u003c\/li\u003e \u003c\/ul\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989336375525,"sku":"NP9780813821825","price":356.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813821825.jpg?v=1761783718","url":"https:\/\/k12savings.com\/products\/handbook-of-meat-processing-isbn-9780813821825","provider":"K12savings","version":"1.0","type":"link"}